"is usually spelled as two words, sometimes hyphenated or capitalized. Most current recipes for Mai Tais based on Trader Vic's 1944 recipe include rum, lime juice, orgeat syrup, and orange liqueur (typically orange curaçao). Variants may include orange and grapefruit juices, bitters, grenadine, falernum, and so on. Various books from Victor Bergeron described using rum from Jamaica as well as from Martinique, which in modern usage is a Rhum Agricole. As noted in Smuggler's Cove from Martin Cate and Rebecca Cate, the Martinique rums used by Bergeron in the 1950s were most certainly not agricole rums. The Mai Tai became"
"Asian themes. Beach is credited for having created some of the most memorable exotic cocktails such as the Scorpion and the Zombie. Howard Hughes was a regular at the Hollywood Don the Beachcomber, as were Charlie Chaplin and Frank Sinatra. Victor ""Trader Vic"" Bergeron was a Beach contemporary and the founder of Trader Vic's restaurant chain. Both created a variety of ""Polynesian"" dishes, including crab Rangoon and rumaki. The Mai Tai is considered to be the quintessential tiki cocktail. A protracted feud between Beach and Bergeron erupted when both claimed to have invented the Mai Tai. Most tiki-themed establishments served"
"fad popularity in the 1940s and 50s and there were several Don the Beachcomber restaurants across the country. Victor J. Bergeron had opened a competing version called Trader Vic's in the late 1930s in the San Francisco Bay Area and the two men were amicable rivals for many years. Each claimed to have created the Mai Tai, a rum and fruit-juice cocktail still popular today – ""maitai"" is the Tahitian word for ""good."" The Trader claimed to have invented it in 1944, the Beachcomber in 1933. However, at the peak of their success, there were more Trader Vic's around the"
"showered a gentle rain on the roof and a myna bird that was trained to shout ""Give me a beer, stupid!"" The bar was located on the beach, lit by tiki torches outside which enhanced its primitive ambiance. The other archetypal bar is Trader Vic's, the first of which was created by Victor Bergeron in Oakland, California, in 1936. The quintessential tiki cocktail, the Mai Tai, was concocted at the original Trader Vic's in 1944. Bergeron expanded the business to eventually include branches all over the world, as well as marketing cocktail mixes and other products for retail sale. Members"
"Tiki bar A tiki bar is an exotic-themed drinking establishment that serves elaborate cocktails, especially rum-based mixed drinks such as the mai tai and zombie cocktail. Tiki bars are aesthetically defined by their tiki culture décor which is based upon a romanticized conception of tropical cultures, most commonly Polynesian. The interiors and exteriors of tiki bars often include ""tiki god"" masks and carvings, grasscloth, tapa cloth and tropical fabrics, torches, woven fish traps, and glass floats, bamboo, plants, lava stone, hula girl, palm tree motifs, tropical murals and other South Pacific-themed decorations. Indoor fountains, waterfalls or even lagoons are popular"
"Cachaça Cachaça () is a distilled spirit made from fermented sugarcane juice. Also known as ""aguardente"", ""pinga"", ""caninha"" and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the ""caipirinha"" being the most famous cocktail. Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, ""aguardente de cana"" is made by distilling sugar cane liquors and the pot stills from Madeira were brought to Brazil to make what today is also"
"to several other East Asian liquors, but it often has a significantly higher alcohol content than, for example, Japanese ""shōchū"" (25%) or Korean ""soju"" (20–45%). Despite being a white spirit, it more closely resembles a dark spirit like whisky in terms of complexity and mouthfeel. It is the most widely consumed spirit (alcohol) in the world, with 5 billion litres sold in 2016. Liquor has been distilled in China since at least the Yuan Dynasty, though baijiu began to resemble its current form around the Ming Dynasty. Baijiu is characterized by solid-state fermentation and distillation using a grain culture called"
"Ayahuasca Ayahuasca (, ), iowaska, or yagé (), is an entheogenic brew made out of ""Banisteriopsis caapi"" vine and other ingredients. The brew is used as a traditional spiritual medicine in ceremonies among the indigenous peoples of the Amazon basin and is known by a number of different names (see below). ""B. caapi"" contains several alkaloids that act as monoamine oxidase inhibitors (MAOIs). Another common ingredient in ayahuasca is the shrub ""Psychotria viridis"" which contains the primary psychoactive compound, dimethyltryptamine (DMT). MAOIs are required for DMT to be orally active. Ayahuasca is known by many names throughout Northern South America"
"the 2015 Tales of the Cocktail Spirited Awards. Rieger’s Midwestern Dry Gin is a London Dry style gin made from a wheat spirit base and incorporates five botanicals: Juniper, Licorice root, Cardamom, Coriander, and Orange Peel. The recipe for Midwestern Dry Gin was developed by Tom Nichol, former Master Distiller of Tanqueray. Caffè Amaro is blend of a traditional Amaro with cold brew coffee. , Caffè Amaro is characterized by its bitter, slightly sweet flavor which stems from the use of botanicals, herbs, and cane syrup. Caffè Amaro is a collaborative spirit with Kansas City-based coffee roasters, Thou Mayest, who"
"and uncommon candy tastes like egg nog and pancakes with maple syrup. A few flavors, like lychee and green tea, are sold only in markets outside the United States. Several flavors have been based on popular alcoholic beverages, beginning with Mai Tai in 1977. Over the years, new additions have included blackberry brandy (now discontinued), strawberry daiquiri, margarita, mojito, and piña colada. Draft beer, a flavor inspired by Hefeweizen ale, was introduced in 2014. All such flavors are entirely alcohol-free. ""Bertie Bott's Every Flavour Beans"" were inspired by the ""Harry Potter"" book series and featured intentionally gruesome flavors such as"
"Byejoe byejoe is a baijiu () brand produced and marketed by byejoe USA, headquartered in Houston, Texas. ""Baijiu"" is the national spirit of China. It literally means ""white spirit"" or ""white wine"", and is the most consumed spirit in the world by volume. byejoe is the first widely marketed ""baijiu"" in the United States specifically targeting the western consumer. ""Baijiu"" signifies a wide variety of all Chinese spirits. It is typically distilled from sorghum or wheat, but can also be made from corn, barley, oak, or peas. ""Baijius"" can range from 30% ABV to 60% ABV, and are typically classified"
"This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the ""pūpū"" (hors-d'oeuvre) served at the beginning of luaus. This invention of a faux Polynesian experience is heavily influenced by Don the Beachcomber, who is credited for the creation of the ""pūpū"" platter and the drink named the ""Zombie"" for his Hollywood restaurant. At Don's the food was traditional Cantonese cuisine served with a fancy presentation. The first ""pūpū"" platters were eggrolls, chicken wings, spare ribs as well as other Chinese-American foods. Eventually Trader Vic would create the Mai Tai in"
"dubbed the Hemingway Special."" Hemingway Special A Hemingway Special is an all day cocktail based on the Floridita Daiquiri and is recognised by the IBA. It is made with rum, lime juice, maraschino liqueur, and grapefruit juice and served in a double cocktail glass. While he was staying in Cuba, Ernest Hemingway tried the Floridita's signature drink, the Floridita Daiquiri, and said ""That's good but I prefer it without sugar and double rum,"" creating a cocktail now known as the Hemingway Daiquiri or the Papa Doble. This recipe was later modified further, adding grapefruit juice to the mix, at which"
"Hemingway Special A Hemingway Special is an all day cocktail based on the Floridita Daiquiri and is recognised by the IBA. It is made with rum, lime juice, maraschino liqueur, and grapefruit juice and served in a double cocktail glass. While he was staying in Cuba, Ernest Hemingway tried the Floridita's signature drink, the Floridita Daiquiri, and said ""That's good but I prefer it without sugar and double rum,"" creating a cocktail now known as the Hemingway Daiquiri or the Papa Doble. This recipe was later modified further, adding grapefruit juice to the mix, at which point the drink was"
"Feni (liquor) Feni (sometimes spelled fenno or fenim) is a spirit produced in Goa, India and other southern Indian states. The two most popular types of feni are cashew feni and toddy palm feni, depending on the original ingredient; however, many other varieties are sold. The small-batch distillation of feni has a fundamental effect on its final character, which still retains some of the delicate aromatics, congeners and flavour elements of the juice from which it was produced. The word ""feni"" is derived from the Sanskrit word ""phena"" (""froth""); this is thought to be because of the bubbles that form"
"original Mai Tai recipe), and is serving some of the drinks in newly manufactured Don The Beachcomber tiki mugs. They also have a renamed web site up and running, containing the history of Don The Beachcomber and his original restaurant/bar chain. This sprawling establishment, entirely clad in Polynesian motifs and murals, with waterfalls, a 'Hidden Village' full of bamboo & palm thatched cabanas, three bars, and a floor to ceiling cabinet full of exotic tiki mugs owned by the patrons, became a magnet for all things Tiki, including major marketplace events, car shows, and hundreds of live music performances covering"
"a light froth when the liquor is shaken in a bottle or poured into a glass. It is generally accepted that coconut feni was produced before and then followed to adapt the same procedure for distilling the exotic cashew fruit. Coconut palms are abundant along the coastline of Western India and Goa, whereas the cashew tree was an exotic species brought by the Portuguese from Brazil to India. There is ambiguity about when and who started distilling fermented juice into a spirit. The feni consumed in South Goa is generally of a higher alcohol content (43-45% abv) as compared to"
"Tungi Spirit Tungi Spirit is the name given to a distilled product made in Saint Helena from the fruit of the prickly or cactus pear (""Opuntia ficus-indica""). Tungi is the local Saint Helenian name for the prickly or cactus pear. Three principal varieties of tungi grow on Saint Helena, but only two are used in the production of Tungi spirit. These are both examples of the largest fruit grown – the 'English' (or yellow) fruit and the 'Madeira' (or large red) fruit. These are cultivars of ""Opuntia ficus indica"". The small 'spiny red' tungi fruits (""O. elatior"") are not normally"
"beverages one step further by re-creating them, both to learn more about how ancient humans accomplished what they did and to bring the past alive. His collaboration with Dogfish Head Brewery led to the commercial version of Midas Touch, the brewery's most awarded brew in major tasting competitions, Chateau Jiahu (based on the earliest alcoholic beverage from China), and Theobroma (an interpretation of the ancient cacao beverage and named after the tree). Maize or corn ""chicha"" was a non-commercial experiment, following traditions of the ancient Inca empire, in which native Peruvian red maize was chewed to break the carbohydrates down"
"Raicilla Raicilla is a distilled spirit, originating in the south western portion of the Mexican state of Jalisco. Like tequila and mezcal, it is a product of the agave plant. Traditionally raicilla has been created and sold as a ""moonshine"" product without government sanction or approval. Recently a distiller, La Venenosa, has begun to market a variety of legal brands of raicilla. It is distilled in crude, primitive stills from a fermented mash made from the central stem (""piña"") of the maguey plant. The mash is slow cooked, and the steam condensed on a copper cone cooled, traditionally, by spring"
"in with the other twelve to ensure a consistent outcome. The traditional Napue gin and tonic recipe that won at the IWSC is served with a Fever-Tree Indian Tonic Water, cranberries and rosemary. Koskue is a rye gin made by adding black pepper, orange peel, birch and cranberries to a base rye spirit aged for three months in a medium-charred American oak barrel. Juuri (""root"") is an unaged rye whisky, which began production in 2014. Additionally, Kyrö produces small batch experiments developed by external beverage experts under the Kyrö Study label, such as the Smoke & Rye spirit—and since 2016"
"blending extracts of ti plant root, or ground up and emulsified ti root, with sugar syrup, rum, neutral spirits, bourbon, and other artificial and natural flavorings. Liqueurs are generally sweet from the heavy sugar addition, and are considered rectified spirits rather than distilled spirits. They are between 60 and 80 US proof, and taste much like a sweet fruit brandy, bearing little resemblance to the original okolehao. True or original-style okolehao generally had alcohol content in the range of 85–100 proof, dependent on the efficiency of the distillation process. The finished product was determined at the point the moonshiner decided"
"a day and served everywhere, and tea is available in most homes. There are several types of home-brewed alcoholic beverages, sima (mead), sahti (""traditional beer"") and kilju (""sugar wine"", a notorious drink traditionally fermented without flavoring). An illegally distilled 'moonshine' spirit is named ""pontikka"". Spirits brands include Koskenkorva (vodka-like clear spirit) and a salmiakki flavored shot Salmiakkikossu, Jaloviina (""cut brandy""), Finlandia Vodka, and Marskin ryyppy (Marshal Mannerheim's shot). Around Christmas time a type of mulled wine called glögi is served, also often as a non-alcoholic version. Many berries are used to season liqueurs, e.g. cloudberry liqueur and there are wines"
"of the families still follow the custom of making rice wine by themselves. The rice wine is made using sticky rice, Chinese yeast and water. It is also served as an appetizer and is believed to be beneficial in improving metabolism and skin. ""Mijiu"" is usually drunk warm, like the Japanese sake, and is also used in cooking. The cooking ""mijiu"" available in Asian grocery stores are generally of a lower quality, and often contain added salt to avoid an alcohol tax. ""Mijiu"" is produced both in China and Taiwan. A potent distilled spirit called rice ""baijiu"" (米白酒; pinyin: mǐbáijiǔ)"
"flavours of the ingredients to blossom. Ti' Punch Ti' Punch (; ) literally meaning ""small punch,"" is a rum-based mixed drink that is especially popular in Martinique, Guadeloupe, Haiti, French Guiana and other French-speaking Caribbean islands. It is very similar to the daiquiri, which is usually identified with Cuba. The drink is traditionally made with white rhum agricole, lime, and cane syrup. While aged rhum agricole can be used in place of white rhum agricole, other fruit flavors may be added on top of the lime, and sugar may be substituted for cane syrup, a Ti' Punch can ""only"" be"
"soju started to dominate the world's spirit market. Jinro soju has been the largest selling spirit in the world for more than a decade. Two other soju brands, Chum Churum and Good Day, featured in the top 10, and three other soju brands are present in the top 100 global spirits brands of 2016. Fruit sojus have been produced since 2015. When cocktail was first introduced into Korea, it was first made to taste the fruit extract or juice by adding soju. As it was for the first time, soju, which is not even soju, began to be a big"
"to eight years depending on the brand. The aged alcohol is then further diluted with demineralized water before bottling. Liquor concentrate alcohol and caramel color are added. The brown spirits are passed through filters and then bottled and packaged. ThaiBev also makes ""Chinese herb spirits"", branded as Chiang-Chun and Sua Dum. These are produced by blending alcohol, white spirits, sugar, caramel, and Chinese herbs, and then further diluting the mixture with demineralized water. In 2004, Chang became the sponsor of Everton Football Club of the English Premier League. Together, they initiated five projects in the aftermath of the tsunami disaster"
"was newly produced in 1941. Despite being known as a whisky, Mekhong is much more a rum. The distilled spirit is made from 95 percent sugar cane/molasses and five percent rice. The distilled spirit is then blended with indigenous herbs and spices to produce its aroma and taste. Mekhong is distilled, blended, and bottled at the Bangyikhan Distillery on the outskirts of Bangkok. It contains 35 percent alcohol by volume, and it is used in a cocktail called the ""Thai Sabai"". Mekhong Whisky is mentioned several times on the album ""Hell's Ditch"" by The Pogues, along with other common Thai"
"kakimochi and mochi crunch). Recently, people have also been putting li hing powder into their alcoholic drinks—mainly tequila and cocktails. Many bars in Hawaii replace salt with this powder, since this powder is not only salty, but sweet and sour as well. Other people also feel that it gives a tart and sometimes tangy twist. Many bars in Hawaii also rim their glasses with li hing powder in addition to putting it in the drink. Besides li hing powder, the whole li hing mui (red plum seed) is added directly to a bottle of tequila, filling the bottle at least"
"Maotai Maotai or Moutai is a brand of baijiu, a distilled Chinese liquor (spirit), made in the town of Maotai in China's Guizhou province. Produced by the state-owned Kweichow Moutai Company, the beverage is distilled from fermented sorghum and now comes in several different varieties. Maotai originated during the Qing Dynasty (1644–1912), when northern Chinese distillers introduced advanced techniques to local processes to create a distinctive type of baijiu. Thereafter Maotai was produced at several local distilleries. During the Chinese Civil War, People's Liberation Army forces camped at Maotai and partook of the local liquor. Following the Communist victory in"
"Mai-Kai Restaurant The Mai-Kai is a tiki-themed restaurant located at 3599 North Federal Highway in Oakland Park, Florida. It opened to the public on December 28, 1956, and is one of the few ""Grand Polynesian Palaces of Tiki"" still in operation today. In 2015 it was named the ""best tiki bar in the world"" by Critiki, an organization of fans of Polynesian pop culture. It is the last restaurant/bar in existence carrying on the traditions of service and serving the original drink recipes of Don the Beachcomber, and has been listed on the National Register of Historic Places. The Mai-Kai"
"with dark rum, Tia Maria and cola, or the Skinny Tia White Russian, made with skim milk and Tia Maria, with a splash of vodka. Another cocktail, known as an 'Orgasm', which is Tia Maria mixed in equal parts with Bailey's or another Irish Cream. Tia Maria Tia Maria is a dark liqueur made originally in Jamaica using Jamaican coffee beans. The main flavour ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%. The historical fable of its origins dates it to the 18th century. A young Spanish girl was forced to flee"
"Gentian (spirit) Gentian (also: Gentian spirit, Gentian schnapps, or Enzian liquor) is a clear distilled alcoholic beverage originating in the Alpine region, produced using gentian root. ""Enzian"" is the German word for ""Gentian"". Despite the perception that the spirit is produced with gentian flowers (which are depicted in the labeling by many producers), gentian is actually produced using gentian root, most commonly the yellow gentian, which is a larger variety. Less commonly, the roots from other flowers from the Gentian genus are used, such as the purple gentian, brown gentian, or spotted gentian. The harvesting of gentian from the wild"